Pita has roots in the prehistoric pocket breads of the Middle East. There is evidence from about 14,500 years ago, during the Stone Age of pita baking. Modern commercial pita bread is prepared on advanced automatic lines.
 
It is a round two-layered flatbread. Formation of the two layers occurs when the bread ‘pockets’ during baking at high baking temperatures of 350 – 600 °C oven which turns the water in the dough into steam, thus causing the pita to puff up and form a pocket naturally. Your favorite fillings can be placed inside to make sandwiches or on top to make rolls.

Pita can be used to scoop sauces or dips, such as hummus, or to wrap kebabs, gyros, or falafel in the manner of sandwiches.